The Papaline is a chocolate candy written down to the inventory of the National Heritage of the French specialties created in 1960 by the Main Confectioners of Vaucluse who wanted to endow our department of a specialty to basis of products of the soil.
In this thistle liqueur a delicious beverage " the oregano of the Comtat ". The Blanchere house founded in 1835 collected meadows of 60 plants picked on buttresses of the Mount Ventoux. After steeping, distillation, addition of honey, this liqueur was ready to be inserted chocolate.
There intervenes a little mysterious alchemy.
How a liquid to have in a strong cockle?
Without entering in details, the confectioner preforms in the starch of alveolar that will be filled of our marvelous liqueur to crystallize superficially after drying, he will get a ready sugar candy then to be coated of chocolate.
A thin mi-bitter chocolate will serve first enrobage to strengthen our candy liqueur. We have voluntarily little here chosen a good chocolate sugary to allow the liqueur to develop his/her/its full aroma.
The finish is brought by a second enrobing of chocolate pink bristling with small tips made to the hand, candy by candy, with the help of a special brush, when the chocolate is again a little liquid.
In some days the first layer of sugar will have melted to the contact of liqueur, it will only remain liqueur and chocolate to tickle taste buds of the gluttonous
up